Connie is a Christian, homeschooling mama to 8 rowdy children, wife for 25 years to one hunky golf pro, writer of stories, wiper of noses. She strives to live a joy filled life in the noisiest house on the block and blogs regularly about life in a large family at Smockity Frocks. She can also be found on Twitter and on Facebook.
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I love to use leftover rice for our fried rice and I add just a little Worcestershire sauce with my soy sauce!!!!! But I will try the hole in the middle for the eggs next time, instead of the cooking the eggs on one side of the pan, ha ha another light goes off in my head, too funny!!!!

I do this too! We use rice all the time, so I always scrape the leftover rice into a big “rice” bowl in the freezer. When the bowl gets full, we make fried rice! The rice that has been frozen works much better for fried rice than fresh rice. Thanks for the tip about the eggs in the middle!

You can definitely make fried rice with brown rice. It’s less traditional but it still tastes great!

If you have it, adding a little bit of rice wine vinegar and white pepper will add to the flavor of fried rice. I like to use frozen peas and chopped carrots(cook them before you put them in your rice), that’s the way I had it when I lived in Taiwan.

If you cook your rice a day to three days in advance and leave it in the fridge it has a chance to dry out and is much easier to cook with. You won’t end up with sticky fried rice. Best trick I ever learned…now if I can just remember who told me that!

I am also a Connie that uses this recipe. For those of us that are soy intolerant/allergic I use Club House Smokehouse Mesquite Marinate instead of the soy sauce.

When I make a roast or a ham or something I always buy a bit bigger than we eat and then the extras get chopped and then put into the freezer in single serve containers. When I am making the fried rice (I always use brown) I run the meat under hot water and thrown in the pan.